2 tbsp. butter
4 chicken breast halves
1/2 c. chopped onions
1/2 c. chopped green pepper
1 c. sliced mushrooms
1 pkg. golden onion soup mix
1 1/4 c. water
1/4 c. white wine Worcestershire sauce
1 tbsp. cornstarch
3 tbsp. water

Skin chicken breasts. Melt butter. Brown chicken. Remove from pan. Add onions, green pepper and mushrooms to drippings in pan and saute until crisp tender. Return chicken to skillet.

Combine soup mix, water, Worcestershire sauce in a bowl and pour over chicken. Cover, reduce heat and simmer 20 minutes or until tender. Remove chicken. Combine cornstarch and water. Add to sauce and boil 1 minute. Serve over chicken.